Photo: Beth Dreiling; Styling: Cari South
Prep Time:
30 Mins
Cook Time:
45 Mins
Makes 6 to 8 servings

This roasted sweet potato salad is a nice seasonal twist on the traditional potato salad served during summer months. Though the sweet potatoes are already nutrient-rich, the bed of spinach makes this recipe even healthier.

How to Make It

Step 1

Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.

Step 2

Toss together sweet potatoes, onions, crushed garlic, and 2 Tbsp. olive oil; place on a lightly greased aluminum foil-lined 15- x 11-inch jelly-roll pan. Sprinkle evenly with salt and pepper.

Step 3

Bake, stirring occasionally, at 400° for 45 minutes or until tender and lightly brown. Serve over spinach, and drizzle with Warm Bacon Dressing. Garnish, if desired.

Ratings & Reviews

arizona62's Review

October 14, 2014
An awesome recipe! Be sure to put plenty of spinach on the plate. I did not put bacon in the dressing but sprinkled over roasted potatoes before adding the warm dressing. Served with pan broiled pork chop smothered with spiced apples. Delish!

kbrandan's Review

January 19, 2014